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PUNCHES.
109
3l10.
<.!Iola <.!Ilnrct :WundJ.
·One bottle of claret, half a pint of sherry, half a wineglass_ful
of maraschino, the rind of a lemon, one-quarter of a pound of
pulverized sugar, and a sprig of borage; let this all stand for an
hour, strain the punch through a sieve, add a piece of ice and a
bottle of Seltzer.
Instead of the rind of the lemon and the borage, you may
add fresh-raspberries and cut peaches, when these fruits are in
season.
341. <.!Ilaret
:Wunc~.
Pour two bottles of claret into an enameled pot, squeeze the
juice of three lemons, add one pound of sugar; heat the wine to
the boiling-point without letting it boil, take it from the fire, and
add half a bottle of best arrack.
342. <.!Ionfessfon of (ou.e.
Infuse half an ounce of fine black tea in half a pint of boil–
ing water for five minutes; decant and pour it into a tureen;
rub the rind of a lemon on three pounds of lump-sugar, refine
in one pint of boiling water; skim well; add a piece of vanilla,
cut into small pieces, and half an ounce of dried orange-flowers;
take the sugar from the fire, and leave vanilla and orange-flowers
one hour in it; then strain through a sieve into a tureen. Now
add a wineglassful of maraschino, the juice of five oranges, two
bottles of Rhine wine, two bottles of Medoc, one bottle of
Madeira, and one bottle of arrack; let the mixture get very hot,
without briling, and serve it hot; it is still better when very cold.
343.
<.!Irambambuli.
Pour one bottle of arrack into a pot, light the flllid with
burning paper, and melt one pound of lump-sugar over this
flame, so as to make the melting sugar drop into the fluid.